Punchy Thai Prawn Burgers With A Juicy Patty

Diabetic-friendly and refreshingly punchy, this Thai prawn burger is great for seafood, burger or even fusion lovers. Plus, its homemade patty is at once juicy and mouth-watering, sandwiched smack dab in the middle of a green and substantial burger! 

Yield: Serves 2
Prep Time: 10 mins
Cook Time: 10 mins
Difficulty Level: 3/5

Ingredients

• 1 clove garlic
• 2 coriander roots (cilantro), with 1 cm stem attached
• 2 teaspoon coarsely chopped fresh ginger
• 2 kaffir lime leaves, shredded
• 2 fresh long red chillies, sliced thinly
• 8 uncooked, peeled small king prawns (shrimp) (100 g), chopped finely
• 1 small potato (120 g), coarsely grated
• 1 tbsp rice bran oil
• 3 tsps lime juice
• 2 small-piece wholemeal bread rolls (85 g), split in half crossways
• 4 medium-piece butter lettuce leaves
• ½ small-piece red onion (40 g), sliced thinly
• 20 g bean sprouts
• ½ Lebanese cucumber (65 g), cut into ribbons
• ⅓ cup fresh coriander leaves

Steps

01. Combine garlic, coriander root and stems, ginger, kaffir lime leaves and half the chilli in a mortar and pestle, pound until mixture forms a thick paste. Divide paste in half.

02. Combine half of the paste with prawns and potato in a small bowl; using wet hands form mixture into two patties. Cover, refrigerate 2 hrs or overnight.

03. Add half the oil and 2 tsps of juice to the remaining paste in a small bowl. Cover, refrigerate until required.

04. Heat remaining oil in a small non-stick frying pan over low heat; cook patties for 3 mins each side or until cooked through. Transfer to a plate; drizzle patties with remaining juice.

05. Place bread rolls, cut-side down, in same pan for 1 min or until warm.

06. Toss lettuce, onion, sprouts, cucumber, coriander leaves and remaining chilli through reserved paste. Sandwich salad and patties between rolls.

TIP

Deseed the chillies if you prefer less heat. You can replace prawns with a 200g firm white fish fillet, such as basa, if you like.

Photo: bauersyndication.com.au